If you answer 'no' to any of the questions listed below, consider registering yourself or your team members for OUR allergen management workshop:

Is your Allergen Management Plan current and effective?

Are you protecting your consumers from the threat of allergens?

Do all your employees understand the principles of allergen management?

Do you understand how to do allergen risk assessment, allergen scheduling and allergen cleaning?

Content:

This course provides information regarding the safe production of allergen andnon-allergen containing food in a potential allergen rich environment. The delegates will have a good understanding of how allergens can cause harm to those that are allergic to certain substances and how this can differ from person to person. The storage, preparation, handling and rework of products containing allergens needs to be carefully managed to ensure that there is no cross contamination to other different or non-allergen containing products. Allergen containing products must have their allergens mentioned on the labels to ensure consumer safety.Who should attend:Food production staff, QC, food safety team, prospective/new food business owners, management or any person working in the food business who requires a sound general knowledge of allergen management.